The protein cooking time listed in this recipe has been updated.
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Speedy Hot-smoked Salmon with Pak Choi & Mushroom Rice
Salty tamari and nutty sesame bring Japanese flavours to hot-smoked salmon. It's ready in 15 mins, with a side of garlicky mushroom and spring onion fried rice. Plus, charred pak choi for extra deliciousness.
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 hot-smoked salmon fillet (skin on) (Fish)
- 120g chestnut mushrooms (use half)
- 2 pak choi
- 1 tsp sesame seeds (use half) (Sesame) (white sesame seeds, black sesame seeds)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 tbsp Asian paste (use half) (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 2 garlic clove
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 spring onion
Nutritional Information
Calories: 601
Protein: 47g
Carbs: 42g
Fat: 28g
Ingredients
- 2 garlic clove
- 120g chestnut mushrooms
- 2 spring onion
- 2 hot-smoked salmon fillets (skin on) (Fish)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 2 pak choi
- 1 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
Nutritional Information
Calories: 583
Protein: 43g
Carbs: 38g
Fat: 29g
Speedy Hot-smoked Salmon with Pak Choi & Mushroom Rice
Salty tamari and nutty sesame bring Japanese flavours to hot-smoked salmon. It's ready in 15 mins, with a side of garlicky mushroom and spring onion fried rice. Plus, charred pak choi for extra deliciousness.
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Cooking Instructions
- Quarter the pak choi lengthways. Finely chop or crush the garlic. Thinly slice the spring onions. Thinly slice the mushrooms.
- Heat a large frying pan with 1 tbsp oil on a high heat. Add the mushrooms and cook for 3-4 mins, until golden. Add the garlic and Asian paste, cook for 1 min, then add the rice and a splash of water. Season with a good pinch of sea salt and black pepper. Cook for 2-3 mins, breaking up with a wooden spoon, until piping hot.
- Meanwhile, heat another large frying pan with 1/2 tbsp oil on a medium-high heat. Add the pak choi and a pinch of salt. Cook for 1 min, then move to one side of the pan. Cook for a further 3-4 mins, until softened and charred.
- While the pak choi is cooking on one side of the pan, add the salmon (skin-side down) to the other side. Cook for 1 min, then flip and pour the tamari over each fillet. Continue to cook for 2-3 mins, until coated and sticky.
- Stir the spring onions into the rice, then serve on plates topped with the salmon. Serve the pak choi on the side and sprinkle over the sesame seeds.
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